Treating and stabilizing wheat germ



- berry.

Patent ed June. 29, 1937 TREATING AND STABILIZING WHEAT GERM Peter John. Blank and Alexander Ross Maedonald, Toronto, Ontario, Canada, assignors to Cerobrex Limited, Toronto, Ontario, Canada No Drawing. Application October 9, 1934, Serial No. 747,578. In Canada November 13, 1933 15 Claims. (01. 9943 This invention relates to new and useful importions, 5 to 8% by weight, of salt having been provements in processes of treating wheat germ found effective. The purposes of admixing soso as to make it useful in .the manufacture of dium chloride or possibly some other substance bakery and other food products. having the required characteristics are In the process of the manufacture of flour from v (a) To provide a ready absorbent for moisture the wheat grain or berry it has been found that which might otherwise be attracted by the ground unless the wheat germ is wholly or to a large germ andtend to promote rancidity; extent removed in the process of grinding, the (b) To inhibit a too rapid diastatic action of resultant flour is not satisfactory for production the yeast used in baking dueto-the presence of of bread and other products becausethe known enzymes in the wheat germs and to (a) The keeping quality of the flour is imcompensate for the action of the enzymes of the paired due to the fatty constituents of the germ germs. (amounting to approximately 12% of its weight) Third.--By thereafter adding to the mixture becoming rancid due to or as a result of oxidaof the finely ground wheat germ and sodium chlotion; ride or salt an inert non-fatty filler, similarly (b) The presence of the wheat germ is favorfinely ground, such as potato flour. The proable to the growth of grain parasites such as portion of' the filler to the germ is 15-20% by weevils and molds; weight and its purpose is:

(0) Of a streaky discoloration due to localiza- (a) To absorb the fatty constituents of the tion of the fatty constituents of the germ. wheat germ released by the grinding;

The wheat germ being relatively high in pro (b) Thereby to disseminate to a greater extent tein, and in mineral salts (primarily organic 'the said fatty constituents; phosphates), and in valuable vitamins, all of (0) So to occlude the said fatty constituents which are important and desirable elements in as to minimize exposure to oxidizing agents causa properly balanced diet and refined white flour ing rancidity. Rice flour, rice polishings or corn as ordinarily used for bread being largely deflour may also be used as a filler though we have ficient in these elements, one of the principal found potato flour best. I objects of this invention is to make available for Fourth.-By heating the resultant mixture introduction into the ordinary bakers mixture for without free access of air or in a current of inert bread an even larger proportion of wheat germ gas at a temperature and for a time sumcient than is ordinarily present in the wheat grain or thoroughly to dry it, the object being to remove such percentage of moisture as would promote rancidity. In practice, heating to a temperature of 200-225 F. and preferably of 212 F. for twenty minutes in a closed oven has proved effective. The dehydration may also be performed prior to the adding of filler.

Fifth-By packaging the said mixture as promptly as practicable, preferably while still warm, in containers being either (a) airtight; or (b) proof against free air circulation; or (0) airtight or proof against free air circulation but with the interstices filled with an inert gas such as carbon dioxide, nitrogen, etc.

While the mode of practicing the invention has been described in certain specific forms or manners, it will be ,obvious that the general prin-- ciples herein disclosed may be varied, or embodied The mode we have followed in practicing our invention is- First-By grinding the fresh wheat germ as released in the flour mill in the process of milling the wheat berry to a fineness as closely approximating that of flour as the nature of the material permits with the primary object of disseminating to the greatest degree the moisture and the fatty constituents contained in the germ and with the secondary object of permitting the easy blending of the ground product with flour in subsequent baking operations. In practicing the invention we have found that this grinding operation should be carried on in a hammer or nutmeg grinder, i. e., a grinder in which the article is pulverized by impact. We have also found that good results are obtained by grinding the wheat berry so fine that it will pass a mesh screen.

Second-The admixture with the wheat germ either prior to, during, or subsequent to the process of grinding of sodium chloride or dry commercial bakers or dairy salt in suitable proinvention defined in following claims.

What is claimed is:

1. The process of treating wheat germ so as to produce a stabilized product free from rancidity and of good keeping quality, which comin different modes or processes from those described without departing from the spirit of the prises grinding thewheat germ, adding sodium chloride to absorbmoisture and inhibit too rapid idiastatic action of yeast, and adding and thoroughly mixing an inert non-fatty substance to act as a iiller.

2. The process of treating wheat germ so as to producea stabilized product free from rancidity and of goodkeeping quality, which comprises grinding the fresh wheat germ to about the consistency of flour, adding sodiumchl'orldeto absorb I moisture and inhibit too' rapid diastatic action of yeast, and addingand thoroughly mixing with the ground wheat germ and sodium chloride an inert non-fattysubstance to 'act'as affiller. a

3. The process of treating wheat germsoas'to u produce a stabilized product free from rancidity.

and of good keeping fquality;v which comprises fine grinding the fresh wheat "germ-to about the consistencyof flour, adding sodium chloride five to eight percentum by weight of the germ to absorb moisture and, inhibit too rapid diastatic action of yeast, and adding and thoroughly'mixing with the ground wheat germ and sodium chloride fifteen to twenty per centum by weight of an inert nonfattysubstance to act as a filler.

4. The 'process of treating wheat germ so as to produce a stabilized product for use in the manufacture ofbak'ery products, free from rancidity and of good keeping quality, which comprises mixing sodium chloride with the fresh wheat germ, fine grinding the mixture to about the consistency of flour, and adding thereto and thoroughly mixingrtherewith an inert non-fatty substance to actas a filler.

5. The process of treating wheat germ-so as to produce a stabilized product for use in the manufacture of bakery products, free from rancidity and of good keeping quality, which comprises mixing sodium chloride with the fresh wheat germ, fine grinding'the mixture to about the consistency of fiour, adding thereto and thoroughlymixing therewith an inert non-fatty substance to act as a filler, and drying the resultant product,

g 6. The process of treating wheat germ so as to produce a stabilized product for use in the manufacture of bakery products, free from rancidityand of good keeping quality, which comprises mixing five to eight per centum by weight of sodium chloride with, the fresh wheat germ, fine grinding the mixture to about the consistency of flour, adding thereto and thoroughly mixing therewith fifteen to twenty per centum by weight of an inert non-fatty substance to act as a filler, and drying the resultant product.

7'. The process of treating wheat germ according to claim 1, characterized by drying the wheat germ by heat. Y v Q 8. The process of treating wheat germ according to claim 1,-characterized by drying the resultant product. by. heat without free access of air, and packaging the, product while dry in containers proof against free air circulation.

9. The process of treating wheat germ according to claim 1.-.charactcrized by drying the resultant' product by heat without free access of air, and packaging the same while dry in containers] filled'with an inert gas.

. 110. The process of treating wheat germ so as .to produce a stabilized product for use in the manufacture of bakery products. free from rancidity and of.goodv'keepingquality, which comprises fine grindingthe wheat germ to about the consistencyof fioun'mixing sodium chloride with the fresh germ to thefextent of five to eight per centum by'weight "of the germ, adding thereto an inert non-fatty, filler in the proportion of fifteen to twenty perv centum by weight of the germ, thoroughly mixing the filler with the germ and sodium chloride, drying the product by heat at a temperature of 200-225 F., and packaging the product while dry.

11. The process'of' treating wheat germ so as to produce a stabilized. product for use in the manufacture otbakery-products, free from rancidity and of good keeping quality, which comprises mixingsodium chloride with the fresh germ to the extent of five to eight per centum by weight of the germ, fine grinding the wheat germ and sodium chloride to about the consistency of flour, adding thereto an inert non-fatty filler in the proportion of fifteen to twenty per centum by weight of the germ, thoroughly mixing the filler with the germ and sodium chloride, drying the product by heat during said last mentioned mixing without free access of air at a temperature of 200-225 F. for a period of approximately twenty minutes, and packaging the product while dry in containers proof against free air circulation.

12. A stabilized wheat germ product comprising finely ground fresh wheat germ mixed with salt and an inert non-fatty filler.

13. A stabilized fresh wheat germ product mixed with from 5-8 per'centum by weight of salt and -20 per centum of an inert non-fatty filler.

14. The product according to claim 12 and in which the filler consists of potato flour.

15. The product according to claim 13 and in which the filler consists of potato flour. 

